A vibrant prawn and mushroom pasta at 281 calories. Jumbo prawns in a spiced tomato sauce with red pepper and chilli.
This Prawn and Mushroom Pasta brings together jumbo prawns and mushrooms in a lively tomato sauce brightened with red pepper and a touch of fresh chilli. It is a simple, satisfying dinner that comes together while the pasta cooks, making it ideal for a busy weeknight. At 281 calories and 5 WW Classic Points per serving, it delivers real Mediterranean-style flavor without any fuss.
Recipe Info
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Calories per serving: ~281
Nutrition per Serving (Estimated)
Protein: 24g | Fat: 4g | Carbohydrates: 38g | Fiber: 4g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 225g / 8oz pasta (uncooked weight)
- 1 vegetable stock cube
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, seeded and finely diced
- 115g / 4oz mushrooms, sliced
- 1 can (400g) chopped tomatoes
- 1 red chilli, finely sliced
- 320g / 11oz cooked jumbo prawns
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta. Cook the pasta in boiling water with the crumbled vegetable stock cube according to package directions, until al dente.
- Saute the vegetables. While the pasta cooks, heat a non-stick pan over medium heat. Add the red onion and dry-fry until softened, about 4 minutes. Add the garlic, red pepper, and mushrooms and cook for a further 4 to 5 minutes, until softened.
- Build the sauce. Stir in the chopped tomatoes and sliced chilli. Bring to a simmer and cook uncovered for 10 to 12 minutes, until the sauce has thickened slightly.
- Add the prawns. Stir the cooked jumbo prawns into the sauce and heat through gently for 3 to 4 minutes, taking care not to overcook them. Season with salt and black pepper.
- Combine and serve. Drain the pasta and pour into a serving dish. Spoon the prawn and tomato sauce over the top and sprinkle with fresh chives before serving.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil
- Crusty whole-grain bread on the side is great for mopping up extra sauce
- A sprinkle of grated Parmesan over the top adds a savory finish
- Pair with a chilled glass of dry white wine for an easy dinner-party dish
- Add extra fresh chilli at the table for those who prefer more heat
Tips and Variations
- Using pre-cooked jumbo prawns keeps this recipe quick. Add them at the very end and heat through gently to avoid overcooking.
- Adjust the chilli to taste, or omit entirely for a milder version suitable for all palates.
- Any short pasta shape works well here, including penne, fusilli, or rigatoni.
- A splash of dry white wine added with the tomatoes deepens the sauce’s flavor.
- Fresh basil can be used in place of or alongside the chives for a different herbal note.
Why This Recipe Works
Building the tomato sauce with sauteed onion, garlic, red pepper, and mushrooms before the tomatoes go in creates layers of flavor that a quick, single-step sauce could not achieve. Because the prawns are already cooked, adding them only at the very end prevents them from becoming rubbery, while still allowing them to fully absorb the warmth and flavor of the sauce. The result is a pasta dish that tastes far more considered than its short, straightforward cooking process suggests.
Storage and Reheating
Store cooled pasta and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, taking care not to overcook the prawns during reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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